Moerbei menu

Terrine of Canadian lobster with smoked salmon, fennel and a vinaigrette of saffron
or
Rillettes of duck with a rouleau of duckliver, gel of piccalilly
with a crisp of Ras el hanout
or
Japanese rettich with tofu, cream of Boemboe Bali, vinaigrette of sambai with
a gel of ponzu and black radish
or
Dutch zeeland oysters 5/0
2 Asian style, 2 with Beurre Blanc and caviar and 2 classique
‘To order as a starter or intermediate course’ (supplement + €15,-)

***

** Slightly smoked and baked fillet of sole with preperations of cucumber, cream of dill
and sauce Beurre Blanc with green pepper
or

** Anjou pigeon with a crisp of sourdough & onion, shiitake, cream of miso
and sauce of Szechuan

or
** Salsify au gratin with a cream of chives, beech muchrooms,
vinaigrette of morilles and Belper Knolle cheese

***

Baked turbot with a sauce of bouillabaisse, fennel, rouille and in caraway cooked carrots
or
Tasting of Dutch Suckling lamb with green asparagus, zucchini, artichoke,
couscous with Piment d’Espelette and a sauce of black garlic
or
Rouleau of leeks with marinated fennel, cream of chickpeas, portobello
and a Beurre Blanc with dill

***

** Variation of quality cheeses
cheese instead of dessert supplement € 4,50

***

Bombe of coconut filled with a sauce of exotic fruit, marinated mango,
cookie of coconut and sorbet of pineapple and rum
or
Dutch marinated strawberries & rhubarb, a cremeux of Bergamot
and icecream of yoghurt with Earl Grey

                           3 courses                             € 65,00 (only for lunch)

4 courses                             € 77,50

5 courses                             € 89,50

The á la carte dishes, even as the different courses from the menu are replaced regulary. We use fresh ingrediënts for our meat- fish and vegaterian dishes. We let every dish lead by the season. When the asparagus are coming out of the ground then we use it in combination on our menu.

In our fish courses speaks the Northsea a important role, like the sole, turbot and the lobster. Dutch sucklinglamb, directly out of the area, is a favourite of the chef, if it is up to the meat.

The spices what we prepare with care and passion in the kitchen of restaurant De Moerbei, got the base of the French haute cuisine. Next to that, the flavours of Asia and different gastronomique influences are finding there way to our kitchen.

Next to the menu á la carte we also serve daily menu’s of different compounds: